Fall is finally here and the air is turning crisp. You need a meal that warms you from the inside out. This easy taco soup is the perfect solution for those chilly evenings. It is zesty, hearty, and incredibly simple to make.
You will love how the fragrant spices fill your home. It delivers a punch of flavor with very little effort. This recipe is a true crowd-pleaser for all ages. It is the ultimate cozy meal for your family tonight.
Why You’ll Love It
This soup is a total weeknight dinner hero for busy parents. You only need 30 minutes to get it on the table. It uses simple pantry staples you likely have right now. There is no need for a special grocery run. It is a budget-friendly way to feed a hungry crowd.
The best part is the minimal cleanup involved. You only need one single pot for the entire process. This means more time relaxing and less time scrubbing dishes. It is a one-pot wonder that never fails to impress. You can customize the spice level to suit your taste. It truly is the perfect Fall comfort food.
The Easy Process
Making this soup is as simple as it gets. You start by browning the meat and onions together. Then, you simply dump in the remaining ingredients. There is no draining or complicated prep work required. This dump-and-go method is perfect for beginners. You just let it simmer while you set the table. It is a stress-free way to cook a delicious meal.
What You’ll Need
- 1 lb lean ground beef
- 1 medium yellow onion, chopped
- 1 packet (1 oz) taco seasoning mix
- 1 packet (1 oz) dry ranch salad dressing mix
- 1 can (15 oz) pinto beans, undrained
- 1 can (15 oz) kidney beans, undrained
- 1 can (15.25 oz) whole kernel corn, undrained
- 1 can (14.5 oz) diced tomatoes with green chilies, undrained
- 1 can (8 oz) tomato sauce
Step-by-Step Directions
- In a large stockpot or Dutch oven over medium-high heat, brown the ground beef and chopped onion until the beef is fully cooked and no longer pink.
- Drain the excess fat from the pot.
- Stir in the taco seasoning and dry ranch dressing mix until the meat is evenly coated.
- Add the pinto beans, kidney beans, corn, diced tomatoes, and tomato sauce to the pot. Do not drain the cans; the liquid provides the soup base.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer the soup for 15 to 20 minutes, stirring occasionally, to allow flavors to meld.
- Serve warm with optional toppings such as shredded cheese, sour cream, or tortilla chips.
Best Ways to Enjoy
This soup shines when you add colorful toppings to your bowl. I love adding a dollop of silky sour cream. Sprinkle some sharp cheddar cheese over the top while hot. Add a handful of crunchy tortilla chips for texture. Fresh cilantro and lime wedges add a bright, zesty finish. It makes a wonderful weeknight dinner served with cornbread. You can also serve it alongside a simple green salad.
Keep It Fresh
You can store leftovers in an airtight container easily. It stays fresh in the fridge for four days. The flavors actually improve after sitting overnight in the cold. You can also freeze this soup for three months. Thaw it in the fridge before you plan to eat. Reheat it on the stove over medium heat until bubbling. It is a fantastic option for meal prep lunches.
Tips for Best Results
- Don’t skip the ranch dressing mix for that secret flavor.
- Avoid draining the cans to keep the soup base rich.
- Use lean ground beef to minimize the grease in the pot.
- Chop your onions finely so they soften quickly while browning.
- Simmer the soup longer if you want a thicker consistency.
- Add a splash of beef broth if it becomes too thick.
- Prepare this on a Sunday for an easy Monday night meal.
- Serve in mugs for a fun, kid-friendly Fall dinner experience.
Make It Your Own
- Swap the beef for ground turkey for a lighter version.
- Add a can of black beans for extra fiber and color.
- Stir in some diced jalapeños if you love a spicy kick.
- Use fire-roasted tomatoes for a smoky Fall flavor profile.
- Make it vegetarian by using extra beans and veggie crumbles.
Common Questions
Can I make this in a slow cooker?
Yes, you certainly can use your slow cooker. Brown the beef and onions first in a pan. Then, dump everything into the crockpot and cook on low. It will be ready in four to six hours.
Is this soup very spicy?
This soup has a mild to medium heat level. The diced tomatoes with green chilies provide most of the spice. You can use plain diced tomatoes to keep it very mild. It is generally very kid-approved and family-friendly.
How do I know when it is done?
The soup is ready once the flavors have melded together. This usually takes about 15 to 20 minutes of simmering. The liquid will look cohesive and the vegetables will be tender. It should be hot and fragrant throughout.
I hope this soup brings warmth to your kitchen this Fall. It is such a joy to share this simple meal. Enjoy every zesty bite with your favorite people.
— Emily
Ingredients
Method
- In a large stockpot or Dutch oven over medium-high heat, brown the ground beef and chopped onion until the beef is fully cooked and no longer pink.
- Drain the excess fat from the pot.
- Stir in the taco seasoning and dry ranch dressing mix until the meat is evenly coated.
- Add the pinto beans, kidney beans, corn, diced tomatoes, and tomato sauce to the pot. Do not drain the cans; the liquid provides the soup base.
- Bring the mixture to a boil, then reduce heat to low.
- Simmer the soup for 15 to 20 minutes, stirring occasionally, to allow flavors to meld.
- Serve warm with optional toppings such as shredded cheese, sour cream, or tortilla chips.
